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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
A spread of chopped liver, prepared with caramelized onions and often including gribenes, is a popular appetizer, side dish, or snack, especially among Jews on the east coast of North America. It is usually served with rye bread or crackers. Gebratenes (roasted meat), chopped meat and essig-fleisch (vinegar meat
Traditional recipes include chopped hard-boiled egg, onion and grated fresh apple. [5] Sometimes potatoes are also added. [1] The appetizer is usually served as a salad or as a spread on bread, crackers or kichlach (cookies). [1] It may also be eaten for breakfast or as a main course, usually with boiled potatoes. [1] [4]
We used feta, onion, and tomatoes (somewhat traditional ingredients) but took liberties by replacing cucumber with zucchini and adding mozzarella for extra creaminess.
Enter this bite-sized, stuffing-centered appetizer with a tangy, three-ingredient dipping sauce (just cranberry sauce, honey, and Dijon). Get the Sausage Stuffing Bites With Cranberry Sauce recipe .
Multiple layers of white or light rye bread containing creamy fillings, such as egg and mayonnaise, liver paté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, cheese, and smoked salmon. Smørrebrød: Denmark: Open-faced, buttered dark rye bread with cold cuts, pieces of meat or fish, cheese, or spreads. Sol over Gudhjem: Denmark
Gribenes can be eaten as a snack on rye or pumpernickel bread with salt, [8] or used in recipes such as chopped liver, [9] or all of the above. [7] It is often served as a side dish with pastrami on rye or hot dogs. [9] [10] The dish is eaten as a midnight snack, [11] or appetizer. [1] [10] In Louisiana, Jews add gribenes to jambalaya in place ...
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.